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Old 22 Jun 20, 08:26 PM  
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#11
boltyboy
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I do mine in my electric pressure cooker, 1 cup rice to 1 1/2 cup water cook for 7 mins on rice setting... Perfect every time.
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Old 22 Jun 20, 09:45 PM  
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derenstar
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Rice is a major stable for us so we use a rice cooker. It’s the easiest route to perfect rice every time and would highly recommend one if you eat a lot of rice. Ours was £20 from Argos. You can also use an electric pressure cooker like an Instantpot if you have one. Just follow the instructions.

On the stove, I use the the steam method as follows:
- Firstly, choose something to measure out your desired amount of rice. This could be a mug, a bowl or a cup. You will see why in a bit
- Wash the rice till the water runs clear and drain all excess water.
- Now using the same thing you measured the rice with, add water using either 1:1 ratio - i.e. 1 cup of rice to 1 of cup water, 2 cups rice to 2 cups water etc. For softer rice, use 1:2 ratio - that’s 1 cup rice to 2 cups water, 2 cups rice to 3 cups water etc. This way, there is no guess work involved and you will never end up with mushy rice .
- Add salt to taste if you like and set it on medium heat and bring to boil.
- As soon as it starts to boil, turn the heat RIGHT DOWN to the lowest setting.
- Cover the pot and let it steam for about 15-20 mins. This will allow the rice to absorb all the liquid and cook slowly. It is also less likely to burn or stick to the bottom of the pan. If you making a one pot rice dish like a Biriyani or Pelau you can place some foil over the pot before covering with the lid to trap in the heat.
- Fluff out with a fork and enjoy!
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Old 22 Jun 20, 10:28 PM  
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Helen1512
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We always use basmati rice. About 2-3oz per person. Rinse in a sieve under cold water for a few minutes. Allow to drain then put dry rice into a saucepan. Add boiling water and salt and bring to a rolling boil. Turn heat down slightly but continue to boil adding more water if necessary for around 8 mins. Drain rice and rinse in a sieve with a full kettle of boiling water. Allow to drain and perfect fluffy rice.
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Old 22 Jun 20, 11:25 PM  
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I always use Aldi Basmati rice for a curry. I use 75g per person and just go by the marking on the side of the packet. Cover it with water plus about an inch above bring to boil and simmer for 10 mins switch of the heat put the lid on the pad and leave for another 5 mins pour into collander rinse with boiling water and serve
For Chinese or Thai dishes I use Jasmine rice from Tesco and cook the same way
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Old 2 Jul 20, 03:14 PM  
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MinniMouse
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I use Uncle Bens long grain white rice. I use both following methods, neither fails. The first is for if you want it ready as soon as time is up, the second method is if you are not sure when other dishes will be ready and will sit covered for up to 15-20 mins quite happily.

I aim for 2-3 oz dried weight per person.

1st method. Put a pan of boiling water with salt in on and bring to the boil, once boiling add the rice and stir right away with a fork, leave on a simmer for 12 minutes exactly, throw in a sieve/colander and rinse with fresh boiled water. Ready to serve.

2nd method. Exactly same as above except only time for 10 mins. Drain immediately and pour boiled water over to rinse. Pop back quickly into the pot that you've just used, which now has no water in and cover with a double layer of tin foil, and lid if possible and a couple of tea towels to help keep the heat.
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Old 7 Jul 20, 07:32 PM  
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Manny Haines
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My mate told me years ago that it has to be a rice cooker. He said, “that’s how everyone cooks it, right?” He wondered how I cooked rice and I told him, “you eat boil in the bag rice?“(I was looking to move away from Uncle Ben.)

Being for the Far East I took his word for it and he was right, never looked back in 21yrs..

In fact, quite recently a colleague from Indonesia told me how to make proper Nasi Goreng and I told him what my mate told me years ago about the rice cooker etc and he said that the first thing students from the far east do when they get off the plane is go buy a rice cooker, no matter where they are in the world. That to me is testament in itself.
He joked, you try buying a rice cooker from Argos up Glasgow’s West end before the Uni starts, not a chance!
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Old 7 Jul 20, 09:01 PM  
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So many different ways!
I just do 1.5 times water - rice ratio, boil for 10 mins, turn heat off, pop lid on and leave for 10 mins. Always perfect.
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Old 23 Jul 20, 08:16 AM  
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those of you suggesting drain the rice and rinse after cooking, this is how i feel about that method...



(for an edited version, see here)



Uncle Roger sad now


Edited at 11:11 AM.
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Old 23 Jul 20, 10:28 AM  
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Run the rice under cold water for 5 to 10 minutes put rice in pan boil rice until no water keep stirring add cold water (just cover rice both times) boil again until water gone keep stirring
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